Return to listing

Parsnip and Stilton Tart

If you have leftover parsnips and Stilton at Christmas or the weekend, here is a great recipe to use them up.

 Parsnip and Stilton Tart

  Serves 4

 1 x 230g Saxby’s pastry flan case
 6 oz (175g) cooked parsnips
 6 oz (175 g) Stilton
 2 large eggs
 4 fl oz (100ml) double cream
 Salt and freshly milled black pepper
  Pre-heat the oven to gas mark 6, 400F, 200C.
Oven temperatures and Conversions
Click here for information

This recipe is from A Year in My Kitchen


First of all beat the eggs, then use a little of the beaten egg to brush the surface of the flan case lightly.

Now prick the base with a fork in a few places and pop the flan case into the oven to pre-bake for 20 minutes.

Meanwhile chop up the parsnips fairly small into a bowl and crumble the Stilton into small pieces, then mix them in with the parsnips.

When the flan case is ready, arrange the parsnips and Stilton in it and season with pepper and just a little salt. Beat the eggs and cream together, season and pour the mixture over the parsnips and Stilton.

Bake in the centre of the oven for 35 minutes or so, until the top is browned and bubbling.

Leave it to cool a little, then serve with a salad and some chutney.


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... Stockist
24 Nov 2014 00:48
Coffee Break Christmas Stollen
24 Nov 2014 00:56
Food and travel Venice
11 Nov 2014 09:07
22 Nov 2014 21:33
Can Anyone Help? Christmas puddings
22 Nov 2014 19:17
Books Video
21 Oct 2014 19:59
Equipment For Christina
15 Nov 2014 14:55
Gardening Gardening
28 Oct 2014 21:33
CMS solutions by